Tandoori Chicken with Wild Mushroom Cous Cous

Ingredients for Chicken:
4 chicken breasts
4 TBL greek yogurt
1 TBL minced garlic
1 tsp minced ginger
1/2 tsp chili powder
2 tsp garam masala
1 1/2 tsp coriander powder
1/2 tsp black pepper
1 TBL sea salt
Juice of 1 lime
4 TBL vegetable oil
Chopped cilantro for garnish

Ingredients for Couscous:
1 C pearl couscous
1 1/2 C chicken stock
8 oz fresh mushrooms
2 shallots, finely chopped
1 tsp minced garlic
4 TBL butter
Salt & pepper
Parmesan and chopped chives for garnish (optional)

Garam Masala Spice

Pearl Cous Cous

Ground Coriander

Instructions for Chicken:
1. Preheat oven to 400 degrees
2. In medium bowl, mix together yogurt, spices, lime juice and 2 TBL oil to make marinade.
3. Add chicken to bowl and toss to fully coat the meat Place bowl in fridge and allow chicken to marinate for 30-45 minutes
4. Heat 2 TBL oil in large skillet over high heat. Add marinated chicken. Sear both sides of chicken (approx 10 minutes) or until lightly charred
5. Spray large glass baking dish with oil and transfer chicken into this dish. Bake chicken in oven approximately 20 minutes or until chicken reaches 165 degrees and is fully cooked. Juices will run clear.
6. Garnish with cilantro. Serve alongside couscous (instructions below)

Instructions for Couscous:
1. On stove-top, melt butter in large pot over medium-high heat
2. Add couscous and toast lightly in butter, stirring constantly approx 1 minute
3. Add shallots and garlic and cook, stirring until fragrant. Approx 30 seconds.
4. Add in sliced mushrooms, salt and pepper and saute until mushrooms have softened and flavors have combined, 2-3 minutes.
5. Pour in chicken stock and bring to a boil.
6. Once it reaches a boil, cover with lid and reduce heat to low.Simmer 8-10 minutes, checking and stirring occasionally
7. Couscous is done when liquid is mostly absorbed, and couscous is tender. Garnish if desired with grated parmesan and chives. Time to dish up!